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Lemon-Poppy Seed Waffles with Blueberry Sauce Reviews

There are only five employees at The Little Rooster Cafe, a small breakfast and lunch spot, but its terrific food and friendly service make it popular with locals and tourists (especially those who come to browse the town's outlet stores). Chef and co-owner Hub Poelmann features a different waffle every day. "We have an open kitchen," he says. "People smell the waffles cooking, and then order them." Poelmann credits his cooks with this lemon-poppy seed recipe, which was the happy result of "playing around in the kitchen."

These light waffles would also be good with maple syrup, if you prefer.

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3.5/4

I made the waffles but not the blueberry sauce.
The flavor was delicious, adding an additional TBSP of lemon rind, so the lemon flavor was perfect!
The waffles were a bit soggy, but I was trying out a new Belgian Waffle maker so maybe this was the issue. My usual Cuisinart waffle maker produces crispy, light waffles, so not sure if it was the batter or the waffle maker. Will have to follow up with additional rating once tested on the old machine.

A Cook
from Ithaca, NY
/ 01.11.2013

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Waffles aren't as lemon-y as I expected, but they're good, especially with blueberry syrup.
That said, I used a different blueberry syrup recipe than this one which was too gloopy and too sweet.

A Cook
from Washington, DC
/ 02.05.2012

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I am also reviewing the blueberry sauce--delicious and great consistency! I made it to go with a lemon curd cheesecake, and I didn't want it to be too sweet, so I only used half the sugar...I also used homemade apple cider. Perfect! :)

wvbaker
from West Virginia
/ 11.23.2011

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I made this recipe the other day. I made the waffles only, without the sauce. I was disappointed that the waffles came out soft and floppy, not crispy as my usual recipe does. I tried cooking some for a bit longer to firm them up, but they ended up getting burnt. Maybe a wafflemaker with an adjustable thermostat would do a better job. In any case, they had a great flavor, and I froze the leftovers, toasted them the next day, and they were wonderful.

SDugal
/ 07.05.2011

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This review is for the blueberry sauce only. I made the sauce to go with a lemon yogurt cake, and it was very good. I did not thaw my berries, and I only used 1/4 cup apple juice to make up for the liquid released by the frozen berries. The consistency was perfect. The only change I would make in the future would be to add a little more lemon juice. And to double the recipe, since I only had enough sauce for half the cake (using very generous servings of sauce over each slice).

hillarybug
from Carbondale, IL
/ 07.05.2010

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I was looking for a sauce that would accompany a
classic cheesecake and this sauce turned out
beautifully. I did not add the additional 2 TBSP
apple juice and it turned out delicious!
I am looking forward to making the waffles in the
near future.

A Cook
from Walla Walla
/ 07.04.2010

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I used oregon wild hucklebery syrup,mixed with some blackberry preserves and added fresh squeezed meyer lemons. Wonderful and the waffles remind me of lemon poppyseed cake, great leftover snacks.

bengfordl
from LA
/ 04.11.2010

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quite good. made a half batch and the flavor was great.

A Cook
from San Mateo
/ 03.12.2010

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This is the best waffle batter I've found, and I've tried a lot of them. It made 7 waffles in my round Cuisinart and each only took 3 mins 15 secs to cook @ the 3.5 setting. I didn't have apple juice for the sauce or poppy seeds for the waffle batter, but they were wonderful anyway. Next time I won't put QUITE so much sauce on my waffles -- turned my teeth blue. :) And worth it.